The Antigua Curry Club Meeting       December 10, 2009


Non Vegetarian

Butter Chicken
Naan Bread
Mint & Corriander Chutney
Sukha Aloo Spiced Fried Potatoes

Q 95  + 10% service



Eggplant and potato Curry
Whole mung bean Dhal
Mint & Corriander Chutney
Naan Bread


Q 85  + 10% service

Poppadums courtesy of the Antigua Curry Club

Butter chicken or Murgh Makhani is an Indian dish, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire.  According to a documentary by the Discovery Channel, butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi.  While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or rice.

Eggplant Curry, Baghara baingan is a popular Indian eggplant curry of Hyderabad.

Naan  is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in England, Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous Region of China, where it is considered the staple food.

Originally, naan is a generic term for various flat-breads from different parts of the world.  In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat-breads are known as nan. The name stems from (New) Persian نان,  In Burmese, flat-breads are known as nan bya. The earliest appearance of "naan" in English literature dates back to 1780, in a travelogue of William Tooke.

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